Boiling Point gripped audiences with its realistic portrayal of a fast-paced restaurant kitchen. With a new TV series of the film airing this week, we spoke to chef consultant Ellis Barrie about bringing the kitchen to life on our screens.

While boxty is now well-established as a must-try dish when you visit Dublin, fifty years ago it was completely unheard of outside of the northwest counties where it originated. Read on to find out the history of this delicious potato pancake, and how it went from regional speciality to national superstar.

Chunky, a bit limp and doused in vinegar: traditional British chip shop chips will always have a place in our hearts. But today our choice of fried spuds has never been bigger, from shoestring thin to truffle-topped. We look at how chefs are reimagining the unassuming chip.

If you’ve ever bought ingredients from a Spanish deli that are so good you’re hesitant to use them, we’re here to help. These eight recipes will ensure you make the most of your finest Spanish ingredients.

After years of being overlooked in favour of other European cuisines, Polish food is finally being recognised by the likes of Michelin thanks to a new wave of restaurants and producers out to demonstrate the full potential of Polish gastronomy. We visited Poland with chef Kuba Winkowski to learn more.

Fast approaching its fortieth birthday, redevelopment on the horizon and Luke Selby back in the kitchen as executive head chef – one thing is certain: Raymond Blanc's iconic Le Manoir aux Quat'Saisons is evolving.

Anna Søgaard, who grew up between Denmark and America, first came to prominence at Manchester’s ultra-minimalist restaurant Erst. Now, she's heading up the kitchen of Bistro Freddie in Shoreditch and bringing her female-powered supper clubs to the capital. Photography by Sam Harris.

As he settles into his stride at Mountain, the bigger brother to his wildly successful Brat, Tomos Parry talks soulful cooking, his Basque Country affinity and giving his restaurants staying power.

Mash, roasties or a jacket spud fresh from the oven – we all have a favourite potato pick. Here, we've taken a look at how this ever-popular ingredient is used around the world.

Home to Manchego cheese, fields of saffron and a host of unmissable traditional dishes, the region of Castile La Mancha is one of Spain’s unsung heroes. Rachel McCormack finds out what the region has to offer and how you can try its local dishes and delicacies here in the UK.

Have a fresh bunch of mint which is starting to wilt? Or a glut of fruit husks on your hands? To mark Zero Waste Week, we've asked top chefs for their tips and tricks when it comes to keeping your kitchen sustainable.

Welcome to the Great British Chefs Cookbook Club! Find out how it works, how to get involved and what prizes you can win.

With pretty Cotswolds villages and historic Oxford making it a magnet for both tourists and students, it’s no wonder Oxfordshire has such a thriving food scene.

The pristine waters of Alaska have long been home to some of the purest seafood in the world. We sent chefs Steven Edwards and Budgie Montoya out to Alaska to learn more.

Watch chefs Steven Edwards and Budgie Montoya cook with Alaska's celebrated seafood after a recent trip to Alaska and read on below to find out more about four of its most prized catches.

Potatoes and bread are a match made in heaven. Buttery chip butties, crunchy crisp sandwiches, comforting vada pav, moreish potato focaccia…there are seemingly endless ways to combine the two. But while potatoes are undeniably delicious on top of bread, they are also delicious inside it. Here are a few fantastic ways potatoes are used in breads from across the world.

Chef Aktar Islam, restaurateur and owner of Michelin-starred Opheem, takes us on a tour of his favourite restaurants and bars in Birmingham.

Some would say that a bowl of pasta isn't complete without a glass of wine on the side and we'd be inclined to agree. Fiona Sims gets the thoughts of some of the UK's finest sommeliers on pairing wine with pasta.

Nestled deep in the heart of Provence is Château Miraval, where world-class wines which have been at the forefront of the premium rosé revolution for fifteen years are crafted from the estate’s unique land.

Chef Ashok Kumar learned his trade at the likes of the Michelin-starred Benares. Today, he heads up the kitchen at Atul Kochhar’s Kanishka in Mayfair, bringing a modern take to authentic Indian flavours and techniques.

Garofalo has been making pasta in the legendary town of Gragnano in Campania since 1789, making them one of Italy’s oldest brands. We find out more about the town’s long-held traditions and the production process behind Garofalo’s top-quality pasta.

Loved around the world, pasta alla carbonara is one of Italy's most famous (and debated) pasta dishes. We delve into the theories around how it came to be.

Here are our eight favourite quick pasta recipes, from puttanesca to pappardelle, for when you need dinner on the table in minutes.

From tinned fish to intricate shapes, we've spoken to some of our top chefs for inspiration when it comes to giving our pasta some panache this summer.